Pumpkin Cheesecake Bars with a Ginger Cookie Crust
A pumpkin cheesecake baked over a soft ginger cookie crust.
Equipment
- 10" Square Pan or 9" x 13" rectangular pan
- Hand Mixer or stand mixer
- Bowls, measuring cups and spoons
Ingredients
Ginger Cookie Crust
- ¾ Cup Unsalted Butter Softened
- 1 Cup Granulated Sugar
- 1 Large Egg Room temperature
- ¼ Cup Molasses Use unsulfured molasses
- 2 Cups All Purpose Flour Sift if necessary to remove any lumps
- 1 Tablespoon Ground Ginger
- 1 teaspoon Cinnamon
- 2 teaspoons Baking Soda
- ½ teaspoon Salt
Pumpkin Cheesecake Topping
- 2 Cups Cream Cheese Use full fat and room temperature / each 8 ounce package equals one cup
- ⅔ Cup Granulated Sugar
- 2 Large Eggs room temperature
- 1 Large Egg Yolk room temperature
- ¾ Cup Pumpkin Puree (canned) Don't use pumpkin pie filling
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- ½ teaspoon Salt
Instructions
Make Ginger Cookie Crust
- Preheat oven to 350℉ (180℃)
- Spray a 10" x 10" pan with nonstick baking spray. Place strips of parchment paper in bottom of pan so the parchment extends over the four pan sides. (note: a 9" x 13" pan may also be used)
- In a medium bowl, whisk together flour, ginger, cinnamon, baking soda and salt. Set aside for later.2 Cups All Purpose Flour, 1 Tablespoon Ground Ginger, 1 teaspoon Cinnamon, 2 teaspoons Baking Soda, ½ teaspoon Salt
- Using a stand mixer with the paddle attachment, begin mixing butter and granulated sugar until light and fluffy (2 - 4 minutes on medium speed). Scrape the bowl as needed. Note: a hand mixer may also be used.¾ Cup Unsalted Butter, 1 Cup Granulated Sugar
- Add egg and molasses to the mixing bowl. Mix on medium speed until incorporated. Scrape the bowl as needed.¼ Cup Molasses, 1 Large Egg
- Add the flour mixture and mix on low speed until combined.
- Pour the dough into the bottom of the prepared pan. Using your hands, lightly press the dough down so it evenly covers the bottom of the pan.
- Bake for 15 minutes. Note: crust will be partially baked - it will finish baking after the Pumpkin Cheesecake topping is added to the pan.
- Let crust cool before starting the pumpkin cheesecake topping.
Make Pumpkin Cheesecake Topping
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Run mixer on medium speed for one minute. Scrape down the sides of the bowl and mix on medium speed for another minute. Continue to mix until no lumps remain. Note: a hand mixer may also be used.2 Cups Cream Cheese
- Add granulated sugar and mix on medium speed for 2 minutes.⅔ Cup Granulated Sugar
- Add the eggs and egg yolk one at a time. After each one, mix the batter well. Use a spatula to scrape down the sides of the bowl so everything gets blended evenly.2 Large Eggs, 1 Large Egg Yolk
- Add pumpkin puree and spices. Mix until well combined, scraping sides of bowl as needed.¾ Cup Pumpkin Puree (canned), 1 teaspoon Ground Cinnamon, ½ teaspoon Ground Ginger, ¼ teaspoon Ground Nutmeg, ½ teaspoon Salt
- Pour pumpkin cheesecake topping over the partially cooked ginger cookie crust. Spread mixture evenly.
Bake and Unmold
- Bake for 30 - 35 minutes at 350℉ (180℉). The cheesecake portion will be a little jiggly but it will set up when it cools.
- Cool at room temperature for one hour. Place in refrigerator for 2 hours to finish setting.
- Unmold by pulling up on sides of parchment paper. Transfer to a cutting board. Remove parchment from bottom of the dessert. Cut into desired sizes.
Nutrition
Calories: 468kcalCarbohydrates: 53gProtein: 7gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 131mgSodium: 519mgPotassium: 237mgFiber: 1gSugar: 35gVitamin A: 3335IUVitamin C: 1mgCalcium: 75mgIron: 2mg
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